Quick & Easy Chicken and Shimeji Mushroom Stir-fry
Quick & Easy Chicken and Shimeji Mushroom Stir-fry
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thigh, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
For the Stir-fry
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic, cloves, minced
- 1/2 yellow onion, small, sliced
- 3 1/2 ounces brown shimeji mushrooms, root end trimmed
- 3 1/2 ounces white shimeji mushrooms, root end trimmed
- 2 tablespoons soy sauce
- 1 tablespoon white rice wine
For the Cornstarch Slurry (Optional)
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish
- 2 tablespoons green onion, chopped
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
In a medium bowl, combine the bite-sized chicken pieces with salt, black pepper, and 1 tablespoon of cornstarch. Drizzle with 1 tablespoon of olive oil and mix thoroughly by hand until the chicken is well coated. Set aside.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, until golden brown on all sides and cooked through. Remove the chicken from the pan and set aside.
⏱️ 7 min
- 3
Add the butter to the same pan. Once melted, add the minced garlic and sliced onion. Sauté for 1-2 minutes until fragrant and the onion begins to soften.
⏱️ 2 min - 4
Add the trimmed brown and white shimeji mushrooms to the pan. Sauté with the aromatics for 3-5 minutes, or until the mushrooms have softened and released their moisture.
⏱️ 4 min
- 5
Return the cooked chicken to the pan with the mushrooms and aromatics. Pour in the soy sauce and white rice wine. Stir well to combine all ingredients and allow the flavors to meld for 1-2 minutes.
⏱️ 2 min
- 6
If a thicker sauce is desired, whisk together 1 teaspoon of cornstarch with 1 tablespoon of water in a small bowl to create a slurry. Pour the slurry into the stir-fry, stirring constantly, until the sauce thickens to your preferred consistency.
⏱️ 1 min
- 7
Garnish with chopped green onion and fresh cilantro before serving. Serve hot, preferably over white rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick & Easy Chicken and Shimeji Mushroom Stir-fry
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thigh, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
For the Stir-fry
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic, cloves, minced
- 1/2 yellow onion, small, sliced
- 3 1/2 ounces brown shimeji mushrooms, root end trimmed
- 3 1/2 ounces white shimeji mushrooms, root end trimmed
- 2 tablespoons soy sauce
- 1 tablespoon white rice wine
For the Cornstarch Slurry (Optional)
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish
- 2 tablespoons green onion, chopped
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
In a medium bowl, combine the bite-sized chicken pieces with salt, black pepper, and 1 tablespoon of cornstarch. Drizzle with 1 tablespoon of olive oil and mix thoroughly by hand until the chicken is well coated. Set aside.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and cook, stirring occasionally, until golden brown on all sides and cooked through. Remove the chicken from the pan and set aside.
⏱️ 7 min - 3
Add the butter to the same pan. Once melted, add the minced garlic and sliced onion. Sauté for 1-2 minutes until fragrant and the onion begins to soften.
⏱️ 2 min - 4
Add the trimmed brown and white shimeji mushrooms to the pan. Sauté with the aromatics for 3-5 minutes, or until the mushrooms have softened and released their moisture.
⏱️ 4 min - 5
Return the cooked chicken to the pan with the mushrooms and aromatics. Pour in the soy sauce and white rice wine. Stir well to combine all ingredients and allow the flavors to meld for 1-2 minutes.
⏱️ 2 min - 6
If a thicker sauce is desired, whisk together 1 teaspoon of cornstarch with 1 tablespoon of water in a small bowl to create a slurry. Pour the slurry into the stir-fry, stirring constantly, until the sauce thickens to your preferred consistency.
⏱️ 1 min - 7
Garnish with chopped green onion and fresh cilantro before serving. Serve hot, preferably over white rice.
⏱️ 1 min